What you will Study Diploma in Culinary Arts at the Best Universities in Malaysia

First Rate Diploma in Culinary Arts at Private Universities & Colleges in Malaysia

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The culinary industry is ideal for students who possess a flair for creativity, desire to please peoples’ palates, provide solutions, able to handle pressure, entrepreneurs and a passion for cooking. Malaysians have a love affair with the culinary world. As Malaysians become more affluent, our taste buds become more sophisticated with a ravenous desire to consume more exotic dishes.

All of these restaurants depend on chefs and cooks to create delicious food for their customers to enjoy. Some chefs achieve fame, celebrity, and great fortunes through their unique flavour culinary achievements. If you want to be one of these people, choosing to study culinary arts at a top private college or university in Malaysia is probably the best step you could take.

Students after SPM or O-Levels with a minimum of 3 credits can go for the Diploma in Culinary Arts for 2.5 years before entering into Year 2 of the Degree programme for another 2 years.

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Award-Winning Private Colleges & Universities in Malaysia to Study Diploma in Culinary Arts

Top Private Colleges & Universities in Malaysia for Culinary Arts & Patisserie Programmes in Malaysia

Top private universities & colleges in Malaysia for Culinary Arts diploma programmes are

1. Berjaya University College of Hospitality
2. Taylor’s University
3. University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie
4. UCSI University
5. YTL International College of Hospitality Management

Students after SPM or O-Levels can also consider the top culinary arts diploma programmes below:

• Top rated Berjaya University College of Hospitality uniquely offers the Diploma in Heritage Cuisine
• Outstanding university in Malaysia offering diploma in Patisserie or baking course is Berjaya University College of Hospitality
• Students after SPM or O-Levels planning to enter the degree in Culinary arts may go for the top rated Foundation in Hospitality at Berjaya University College of Hospitality. Premier private universities such as Taylor’s University, University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie, & UCSI University  offers the Foundation in Arts programme as the pathway to culinary degree programmes.

Studying Culinary Arts at Leading Private Colleges & Universities in Malaysia

Most culinary art schools in Malaysia teach a variety of cuisines and preparation techniques. Instruction ranges from the fancy haute French style cuisine to Italian style cuisine or Asian fusion styles.

This is perhaps the greatest strength of Malaysian cuisine: so many diverse backgrounds and foods come together in the kitchens and restaurants of Malaysia.

At the best colleges for culinary arts in Malaysia you’ll be taught how to make mouthwatering food, and how to combine this with the business side of managing a restaurant. You will find that the culinary, hospitality and tourism industries possess high job prospects for graduates with the boom in tourism and increase in affluence of society.

Budget airlines and low hotel rates through Internet booking supported by the Malaysian government’s push for tourism have increased the public awareness and motivation to travel. Therefore, the job prospects for the various areas of culinary arts are very positive not only locally but globally.

Who should study Culinary Arts, Hospitality & Tourism in Malaysia

The culinary, hospitality, tourism and services management industries are ideal for people who enjoy experiential learning and being able to apply their knowledge gained immediately to practice. They are people who:

• Love to cook
• Enjoy meeting new and exciting people
• Enjoy traveling and entertainment
• Are creative thinkers
• Are hands-on workers
• Are critical thinkers
• Are service oriented
• Provide quick and creative solutions to different kinds of challenges
• Enjoy being a part of a exciting environment
• Work in flexible hours
• Love to explore new and different cultures

Plus points for qualified chefs in Malaysia

• Able to travel round the world
• Able to obtain jobs worldwide easily
• Able to get extra points in the application for Permanent Residency (PR) status in certain countries like Australia, UK, USA or Europe
• Able to network with people from all levels

Nature of the work for chefs in Malaysia

• Long hours
• Weekend work may be required
• High pressure at peak periods
• Service oriented – provide a high level of services
• Customer emphasis – able to cater and adapt customer’s needs and requests
• Dynamic – on-the-go
• Able to adapt to changes and stress

It is important to choose a culinary arts college in Malaysia that has years of experience or that can provide you with excellent exposure to the industry. The best colleges in Malaysia in culinary arts can help prepare you with the necessary knowledge and skills for a successful career.

Are there jobs for culinary arts graduates in Malaysia?

The tourism industry is booming with increasing world prosperity and disposable income. Additional factors such as the continued development of low cost airlines making travel available for larger shares of population and increased international tourism is projecting strong growth in the next few years.

Eating is something that everyone does while on tour. Tourists sample the ethnic cooking in the country they are visiting. When tourism increases, naturally there is more business for restaurants and eateries therefore the need for more professionally trained chefs.

With the emphasis on tourism and the increase in tourists to Malaysia and internationally, the industry will need professionally trained chefs to meet the needs of the industry in Malaysia as well as globally.

This global spread of tourism in industrialised and developed states has produced ‎economic and employment benefits in many related sectors – from construction to ‎food or hotels.‎

The Culinary Industry in Malaysia is growing therefore there is an increased demand for professional chefs

The world’s love affair with food is unending. Malaysia is an ideal gastronomic paradise, with her multi-cultural traditions mixed in with western industrialisation. This makes Malaysia an ideal location to learn a wide variety of cuisine. As our society increasingly become adept to an enriched lifestyle the taste buds become more sophisticated and a desire to consume more exotic dishes.

The culinary industry is ideal for students who possess a flair for creativity, desire to please peoples’ palates, entrepreneurial and of course, a love of food.

There are four basic skills that every chef uses throughout their career:

1. Technical
These skills are the foundation of a chef’s talent and success – knife skills, cooking methods, timing, mise en place, and being able to cook on the line gracefully even during the peak hour.

2. Culinary

Most chefs have a good palate to begin, but training for the nuances of flavor and seasoning, new flavor combinations, creative plates and presentations, delving deep in to a cuisine culture all take training and practice.

3. Organisational

Prior planning is important in a busy kitchen. Organising the menu, ingredients, staffing and kitchen will ensure a smooth running with less stress. Organising also helps in conducting business effectively (ordering, scheduling, food costing etc.).

4. Managerial

Having a keen understanding of human behavior and how to motivate them is important as one gains more responsibility. A good chef understands how to work with people and get them to work for him/her.

These skills are the highest level because they involve sharing knowledge and skills with those working for you.

The most often-seen method is training, but ultimately being a mentor to a cook and to develop their career is the highest skill a chef can attain.

Job positions for chefs in Malaysia

Executive chef

Executive chef In most full-service restaurants and institutional food service facilities, the management team consists of a general manager, one or more assistant managers, and an executive chef.

• Oversee kitchen operations, planning menus, quality control and presentation of meals.
• Responsible for all food preparation activities, estimate food requirements and costs, stock control, and dealing with suppliers.
• Supervise the work of sous-chefs, chefs and cooks, and other kitchen staff.
• Recruiting and managing staff, work delegation, and adherence to high service standards.
• Often, will be responsible for different kitchens of a hotel, a chain of restaurants or other food service establishments.

Chef de cuisine

• Reports to an executive chef and is responsible for the daily operations of a single kitchen.

Sous-chef

• They are managerial chefs on the front line where they supervise the work of chefs, cooks, and other kitchen workers
• Demonstrate new cooking techniques, recipes, and equipment to the kitchen staff.
• May plan menus, order food and kitchen supplies, and prepare and cook meals and specialty foods.

Chef

• 

  Basically, prepares, season and cook a wide range of foods

• In general, chefs measure, mix, and cook ingredients according to recipes, using a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, slicers, grinders, and blenders.
• Chefs also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies.
• Each chef or cook works an assigned station that is equipped with the types of stoves, grills, pans, and ingredients needed for the foods prepared at that station. Job titles often reflect the principal ingredient prepared or the type of cooking performed—vegetable cook, fry cook, or grill cook.

Saucier

• Responsible for making all the sauces or dishes cooked in a particular sauce or gravy.
• Sauciers must be highly knowledgeable when it comes to the possible mixtures and permutations that can create a fine sauce.

Chef de Garde Manger

• The chef who, in the classic French kitchen brigade system, is responsible for all cold foods.
• “Garde Manger” is a French term for the pantry area where cold dishes are prepared and stored — foods like appetizers, desserts, pates, cold sauces, salads, dressing and sandwiches.

Pastry Chef

• Create a multitude of baked goods and confections — everything from cookies and cakes to chocolates Work involves the preparation of pastries, such as cakes, candies, chocolates, and other specialty dessert items in retail and commercialsettings.
• Pastry chefs with sound business skills can move on to opening their own pastry shop or bakery.

Sommelier/Wine Steward

• Positions in this area require a deep appreciation and understanding of wines, spirits, liqueurs, beers, coffee, tea and other non-alcoholic beverages, including production, bottling, storage, distribution, marketing and pairing with food.
• The position requires a high level of innovation in beverage products and involves sales skills.
• They may work with vineyards, fine dining restaurants, hotels, cruise lines, chain restaurants or managing multiple high volume accounts for regional spirits distribution companies.
• Many fine restaurants with extensive wine lists employ sommeliers — wine experts who recommend wines to customers that are most appropriate for their meals.
• Drinking and judging wine may sound like an ideal job, but it’s difficult work that requires extensive practice and knowledge.
• Many take classes at the best culinary schools that teach the chemistry behind making wine, how to taste the wine, and how to judge its colour, aroma, flavour and body.
• Good senses of taste and smell are essential and a knowledge of food chemistry can be helpful.

Institution and cafeteria chef

• Works in the kitchens of schools, cafeterias, businesses, hospitals, and other institutions. For each meal, they prepare a large quantity of a limited number of entrees, vegetables, and desserts.

Research chefs

• Combine culinary skills with knowledge of food science to develop recipes and test new formulas, experiment with flavours and eye appeal of prepared foods.
• Test new products and equipment for chain restaurants, food growers and processors, and manufacturers and marketers.

Catering Career

• The job basically entails the planning of the menu and pricing for a meal to be served at the premises of the client. A good catering company can ensure the success of an event.
• They will work with the clients planning the food, decorations, entertainment and location of the function while ensuring profitability.
• Caterers may specialize in birthday parties, official opening of shops, official launching of products, weddings, seminars, conferences and other functions.

Others

• Others combine their culinary education with their personal and professional interests, such as writing or photography, which can lead to careers in food writing for newspapers, magazines or cookbooks. And, of course, there is also food styling, the profession that makes food look its best and/or authentic in front of a camera to produce both still-pictures and video productions that we see of food.
• Grocery and specialty food stores employ chefs, cooks, and food preparation workers to develop recipes and prepare meals for customers to carry out. Typically, entrees, side dishes, salads, or other items are prepared in large quantities and stored at an appropriate temperature.

Career opportunities in Culinary Arts in Malaysia

• Restaurants
• Bakeries
• Cafes and pubs
• Fine dining restaurants
• Boutique restaurants
• Fast food
• Hotels & resorts
• Spas
• Airlines
• Leisure such as theme parks
• Gaming & casinos
• Cruise Lines
• Food service operations in hospitals or universities
• Managed services
• Catering
• Food Media
• Private clubs
• Conference & exhibitions
• Grocery stores
• Spas
• Distributors
• Wineries
• Hypermarket chains
• Entertainment industry such as celebrity chef
• Education – teaching at colleges or universities

Types of positions in the Culinary jobs in Malaysia

• Expediter
• F&B manager
• Restaurant manager
• Outlet Manager
• Banquet & Catering Sales Manager
• Restaurant/Café owner
• Sommelier/Wine steward
• Banquet Chef
• Fish Cook
• Chef de Garde Manger
• Kitchen Manager
• Meat Cutter/Butcher
• Pasta chef
• Rounds/Swing chef
• Saucier
• Saute chef
• Vegetable chef
• Personal chef

The Best Diploma in Culinary Arts Course at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

Students after SPM or O-Levels with a passion for all things culinary and have an innate interest in the creativity of food will greatly benefit from the Diploma in Culinary Arts programme at KDU University College Utropolis Glenmarie. This is a unique opportunity for students to learn how to use the freshest ingredients to create sumptuous gourmet dishes that are worthy of the world’s finest restaurants.

Students are also exposed to Molecular Cuisine, a first-of-its-kind for a culinary diploma in Malaysia. Not only that, students are taught by award-winning chefs, with 75% of the course based on practical trainings in various aspects of the culinary field.

In this programme, students also have the option of obtaining a parchment from IMI University Centre, Switzerland.

Year 1 Subjects for the Diploma in Culinary Arts Course at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

• Culinary Essentials
• Tertiary English 1
• Entrepreneurship Studies
• Food Nutrition, Sanitation and Hygiene
• Food Services Operations
• International Cuisine
• Introduction to Hospitality Operations
• Introduction to Patisserie Skills
• Introductory French
• Menu Design and Development
• Principles of Garde Manger
• Personal Development Planning 1

Year 2 Subjects for the Diploma in Culinary Arts Course at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

• Advanced Bakery and Pastry Arts
• Advanced Butchery
• Chocolates and Confections
• Classical French Cuisine
• Commodity Cooking
• Culinary Artistry and Design
• Food, Beverage and Labour Cost Controls
• Intermediate French
• Molecular Cuisine
• Personal Development Planning 2
• Industrial Placement

The Best Culinary Arts & Hospitality Courses at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

The global hospitality, tourism and culinary arts industries are dynamic and constantly evolving. It is among the world’s largest and fastest growing industries, offering boundless opportunities for ambitious students who enjoy working with people and in a range of exciting environments, be it locally or internationally.

At KDU, students will find the blend of true hospitality, tourism and culinary subjects taught in specialised facilities that mirror state-of-the-art, real world environments. Our range of programmes ensure that students emerge as excellent, well-rounded graduates, armed with a combination of knowledge and skills that are in high demand with employers.

Together with lecturers who carry both industry and academic experiences, we constantly push boundaries

to ensure our students learn from the best. KDU is the only institution to offer molecular cooking as a compulsory subject in our culinary programmes, in addition to launching the first-ever culinary book that applies molecular cooking techniques in Malaysian recipes. KDU is also no stranger to the competitive culinary scene, with lecturers and students excelling in competitions both locally and internationally.

KDU is also internationally recognised, garnering the World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education as well as accreditation from The International Centre of Excellence in Tourism and Hospitality Education (THE-ICE) as an Associate Member.

96% EMPLOYED UPON GRADUATION

Upon graduation, our students are employed in renowned hotels and service related industries, with 30% obtaining employment overseas.

PRACTICAL PROGRAMMES FOR THE REAL WORLD

Our programmes are taught by the best in the industry with more than 50% of our curriculum emphasising hands-on practice In addition, our Industry Advisory Board is made up of top-tier management from the industry.

STATE-OF-THE-ART FACILITIES

13 kitchens cover 65,000sf with ample space for niche studies in molecular gastronomy, wine, chocolate and coffee, and charcuterie. There are also realistic mock hospitality training facilities, as well as student-run restaurants.

INTERNATIONAL RESIDENT AND STUDENT-EXCHANGE PROGRAMME

Students at degree level have the option of participating in a 2-week resident programme at IMI University Centre (Switzerland), as well as a student-exchange programme in France at local fee.

IMI University Centre Switzerland – Partner for the School of Hospitality, Tourism & Culinary Arts at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

KDU University College’s School of Hospitality, Tourism & Culinary Arts (SHTCA) was founded

in 1987, and with over 27 years of history, the school is the only Hospitality, Tourism & Culinary Arts School in Malaysia that offers a complete Swiss experience through its collaboration with IMI University Centre switzerland.

Its partnership with the IMI University Centre Switzerland enables the school to offer IMI programmes in Malaysia, without students having to go abroad. One of the unique features of the KDU-IMI programmes is the exposure to industry placement in reputable local or international hotels and restaurants where practical skills are enhanced in real life-situations.

IMI University Centre Switzerland is a unique, private, International Management Institute founded in 1991. Students at IMI can be assured of a highly personalised and individual approach to their learning. A qualification from IMI is a stamp of excellence on any curriculum vitae and will ensure that students are top of the pile for first important interviews.

IMI University Centre Switzerland and KDU University College has definitely come a long way, combining quality academic teaching, practical training, excellent industry placements, and international exposure, all a recipe for success.

Top Notch Hospitality, Tourism & Culinary Arts Facilities at University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie

With industry standard mock-up suites, coffee labs and dining outlets, including a fine dining restaurant, students are able to experience their future working environments while being on campus.

• Equatorial Mock Suite- Industry standard mock suites for realistic hands-on training.
• Café 8ighty 7even by Coffex – Of cosy settings and freshly brewed coffee steaming in the air by the hands of our versatile students.
• Atelier – Hot Kitchen – Students get into action in the hot kitchen, giving them a taste of life in the industry.
• Culinary Lecture Theatre – Top notch facilities equipped in the theatre allows for in-class demonstrations.
• Dewakan – Fine Dining Restaurant – Equipped with elegant finishes, Dewakan is an educational entrepreneurial initiative by KDU.
• Avant – Molecular Kitchen – At Avant, students utilise the latest equipment in learning the art of molecular cooking.

  

• Charcuterie – Butchery Kitchen – At Charcuterie, students learn and master the techniques and skills to create various deli products.
• Mirabelle – Training Restaurant – At Mirabelle, students run everything from scratch while serving real customers and countering real-time situations.
• Saveur – Training Restaurant – Built to mimic a true fine dining restaurant, students are given real practice at Saveur.
• Artisanat – Kitchen Artistry Room – At Artisanat, our students are trained to master the most delicate of arts.
• Glace – Ice Carvery – At Glace, students are taught first hand on the art of ice carving.
• Boulangerie – Bakery Kitchen – KDU students are synonymous with the fluffy bread and pastries they produce here at the Boulangerie.
• Bacchus – Wine Lab – Students are given a holistic education complemented with our state-of-the-art facilities inclusive of a wine tasting lab.

University of Wollongong Malaysia (UOWM) KDU, Utropolis Glenmarie Culinary Arts Awards

2013 Awards Won by KDU University College 

• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Golds / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Silver / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Bronze / Individual
• Chef Association of Malaysia (CAM) – Best Chef Award / Chef Hamirudin Nazir (for his contribution to CAM)
• Chef Association of Malaysia (CAM) – Best Chef Award / Chef Darren Teoh (“Redefinition” molecular book author)
• Malaysia Chef Association awarded Best Chef to 2 KDU lecturers while the 3rd Award winner was a
• KDU alumni Culinary Arts National
• Singapore competition won 2 Gold International

2012 Awards Won by KDU University College 

• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Dream Team Event

2011 Awards Won by KDU University College 

• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Silvers / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – 2 Bronzes / Individual

2010 Awards Won by KDU University College 

• Hans Bueschkens Challenge, Chile – Silver / Individual (Black Box)
• Salon Culinaire, Dubai – 2 Silvers / Individual
• Food & Hotel Asia (FHA), Singapore – Gold / Individual
• Food & Hotel Asia (FHA), Singapore – Gold / Dream Team Event
• Food & Hotel Asia (FHA), Singapore – 2 Silvers / Individual
• Food & Hotel Asia (FHA), Singapore – Silver / Team Event
• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Individual
• The Big Cooking Contest, Austria – 7th Placing / Team Event
• Silver Award, Putra Brands Awards

2009 Awards Won by KDU University College 

• Battle of the Chefs, Malaysia – Silver / Team Event
• Battle of the Chefs, Malaysia – 3 Bronzes / Individual
• HOFEX – Hong Kong International Culinary Challenge, Hong Kong – Bronze / Individual
• MIHAS Chefs Challenge, Malaysia – 4 Golds, 3 Silvers and Overall Champion / Team Event
• Food & Hotel Malaysia (FHM), Malaysia – 3 Silvers / Individual
• Food & Hotel Malaysia (FHM), Malaysia – 2 Bronzes / Individual

2008 Awards Won by KDU University College 

• Food & Hotel Asia (FHA), Singapore – Gold / Individual
• Food & Hotel Asia (FHA), Singapore – Silver / Individual
• Food & Hotel Asia (FHA), Singapore – 2 Bronzes / Team Event
• Penang Chefs Challenge, Malaysia – Champion / Team Event (Black Box)

2007 Awards Won by KDU University College 

• Food & Hotel Malaysia (FHM) – Gold / Individual
• Food & Hotel Malaysia (FHM) – 4 Bronzes / Individual

2006 Awards Won by KDU University College 

• Food & Hotel Asia (FHA), Singapore – Bronze / Team Event
• NTV7 – Battle of the Best, Malaysia – 1st Runner-up / Individual
• Maggi / NST Culinary Challenge, Malaysia – Champion / Team Event

2005 Awards Won by KDU University College 

• 1 Gold, 1 Bronze and 1 Silver Award. Food Hotel Malaysia (FHM) Culinary Arts Department International

2004 Awards Won by KDU University College 

• Cube Award, Lufthansa Airlines Exec.

2003 Awards Won by KDU University College 

• 1 Gold & 1 Silver Award. Flambe’ Category, Food Hotel Malaysia Culinary Arts Department International
• 1 Bronze and 3 Merit Diploma Awards. Mocktail and Cocktail Categories, Food Hotel Malaysia

1999 Awards Won by KDU University College 

• Cube Award, Lufthansa Airlines Exec. Chef Gerhard Local / Departmental

1990 Awards Won by KDU University College 

• Maurice Reymond Award Exec. Chef Gerhard International Award
• Champions, National Culinary Competition Culinary Arts Department

Free Barista Certification for Diploma and Degree Culinary Students at KDU University College Utropolis Glenmarie

Culinary Arts diploma students at KDU University College will receive free training and certification for the European Barista Guild Level 1 while the culinary degree students will obtain the Level 2 certification. These certifications enhances the students’ learning experience and job potential.

Outstanding Diploma in Culinary Arts at Taylor’s University

Dual recognition and certification by Académie de Toulouse (ADT), France and Taylor’s University. Upon graduation, Taylor’s graduates will receive the Baccalauréat Professionnel Restauration – Cuisine (BacPro) from Académie de Toulouse (ADT), France and the Diploma in Culinary Arts from Taylor’s University.

The 2-year Diploma in Culinary Arts programme at Taylor’s University is designed to equip students who wish to pursue culinary arts with fundamental skills in culinary arts and strong product knowledge, as well as the ability to perform and organise food production.

Unlike a culinary arts academy, our curriculum focuses on the areas of culinary, pastry as well as culinary management. Taylor’s University students are trained to develop a high degree of professionalism during the culinary arts course, focusing on quality of the food.

Focus on Food Preparation and Food Service

• Equipped with technical skills in kitchen setup and organisation, food product knowledge, patisserie and artistic skills.
• Exposure to different cooking techniques in Western and Asian cuisine, training students to be experts in the field of hot cooking, pastry, baking as well as butchery and garde manger.
• Trained to achieve a high degree of professionalism and to focus on the quality of the product and customers’ expectations.

Flexible Further Study Options

• Taylor’s Diploma in Culinary Arts students can progress into the Bachelor of Science (Hons) Culinology® or Advanced Diploma in Patisserie and Gastronomic Cuisine; or gain advanced standing into Year 2 of the Bachelor of Culinary Arts and Foodservice Management (Hons) or Bachelor of International Hospitality Management (Hons).

Real-World Experience

• 16-week internship in the kitchen and restaurants to develop practical and relevant skills.

Programme Structure for the Diploma in Culinary Arts programme at Taylor’s University

Year 1 Subjects for the Diploma in Culinary Arts at Taylor’s University

Term 1

• English for Academic Purposes
• Food Hygiene & Sanitation
• Introduction to Pastry & Bakery
• Fundamental of Culinary
• MPU (U1)*

Term 2

• English for Specific Purpose
• Fundamentals of Food & Beverage
• Patisserie & Bread Confections
• Essential Cuisine Techniques
• MPU (U2)*

  

• MPU (U3)*

Term 3

• Fundamentals of Marketing
• Business Mathematics
• Food & Beverage Service
• Asian Desserts & Breads
• Cuisine of Asia

Year 2 Subjects for the Diploma in Culinary Arts at Taylor’s University

Term 4

• Internship

Term 5

• Basic French I
• Business Accounting
• Ergonomics & Work Environment
• Plated Desserts & Artistic Skills I
• French Cuisine
• MPU (U4)*

Term 6

• Basic French II
• Foodservice Business Plan
• Entremet & Artistic Skills II
• Advanced Cuisine
• Principles of Purchasing

Achievements of Taylor’s School of Hospitality, Tourism & Culinary Arts

• Tier 6: Outstanding rating in the Ministry of Higher Education’s Discipline-Based Rating System (D-SETARA)
  The first and only university to achieve Tier 6, best quality in teaching and learning of the hospitality and tourism discipline in Malaysia.
• Pacific Asia Travel Association (PATA) Grand Award
  Education & Training category for its public-private partnership in education and training, 2015
• Hospitality Asia Platinum Awards (HAPA)
  Academic & Research Excellence in the Hospitality Education Institution Category, 2013-2015
• THE-ICE, or the International Centre of Excellence in Tourism & Hospitality Education, Australia
  The first Malaysian, and Asian, university to receive full accreditation
• Brand Laureate
  Best Brand in Hospitality, Tourism & Culinary Arts Education, 2011
• Research Chefs Association (RCA) Student Culinology® Competition
  Champion, 2016
• World’s 1st International Young Chef Olympiad 2015
  Champion, 2015
• Nestle Professional Culinary Arts Award
  Champion, 2014 & 2012
• World Gourmet Summit (Regional Category)
  Culinary Institution of the Year Award, 2012
• 9th ASEAN Skills Competition
  Gold medal, Cooking Category, 2012
• Monin Cup Competition-Cocktail category
  Champion & 2nd Runner Up, 2016
• Hilton Malaysia Hospitality Talent Cup Competition
  Champion & 1st Runner Up, The Bar Cup: Signature Cocktail Presentation, 2016
• Culinaire Malaysia
  4 Golds, 4 Silvers and 1 Bronzes, 2015
  4 Golds, 12 Silvers and 9 Bronzes, 2013

Taylor’s University Dual Award Partner

• Taylor’s School of Hospitality, Tourism & Culinary Arts offers dual award degree and diploma programmes in collaboration with the University of Toulouse (UOT) and the Academie de Toulouse (ADT) in France respectively.
• A quality review committee, comprising academics from both institutions, is established for quality assurance and moderation of the standards of the programmes, which includes curriculum and assessments.
• Upon completion of the diploma or degree programmes at Taylor’s, students will receive certification from both Taylor’s and the partner institution in France.

	Académie de Toulouse (ADT), France ADT is a division of the French Ministry of Education. The Académie is ranked as one of the best in France for Hotel and Tourism studies. Diplomas are attested by the French Ministry of Education.
	University of Toulouse (UOT), France Established in 1229, UOT is one of the largest universities in France. UOT’s Hospitality and Tourism Management degrees are ranked in top positions by French professionals. It is a highly sought-after degree with more than 600 applicants each year, but only 80 seats available. Degrees are accredited by the French Ministry of National Education

World-Class Hospitality, Tourism & Culinary Arts Facilities at Taylor’s University

In preparing students for the increasingly challenging and complex hospitality, tourism and culinary industry, the School has put in place world-class facilities designed and built to stimulate the actual working environment of leading establishments.

• 84-room hotel (Ruemz Hotel)
• 3 Front Office Reception Rooms
• Hotel Suites
• Wine Laboratory
• 9 Restaurants (including 3 fine dining restaurants, 3 specialised training restaurants, 1 Asian restaurant, 1 lifestyle restaurant and 1 multiservice restaurant)
• 14 Culinary Suites (encompassing 9 kitchens, 1 garde manger kitchen, 1 artist kitchen, 1 chocolate room and 1 artist kitchen)
• Manifestation Culinary Bar Theatre
• Tourism Practical Rooms
• Events Projects Room
• CRiT (Centre for Research and Innovation in Tourism, Hospitality and Food Studies)
• Chemistry Lab and Food Science Lab

Top Diploma in Culinary Arts Programme at Berjaya University College of Hospitality

The Diploma in Culinary Arts programme at Berjaya University College of Hospitality is designed for those who have chosen to pursue an exciting career in culinary arts.

This unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery.

At the same time, you will learn to develop your professionalism in producing world class cuisine.

Why Choose the Diploma in Culinary Arts programme at Berjaya University College of Hospitality?

You will gain valuable insights into the industry’s latest trends and skills to create consumable masterpieces. This combination will make you a much sought-after professional in this industry. Furthermore, the strong networks garnered by the school will also give you an extra edge in your future career.

While mastering the culinary techniques, you will also learn entrepreneurial concepts to help you launch your own business, explore career options and participate in work-based learning experiences (internships).

What to expect from the Diploma in Culinary Arts programme at Berjaya University College of Hospitality?

The Diploma in Culinary Arts programme at Berjaya University College of Hospitality will enhance your supervisory, technical and personal skills. It will also broaden your mind-set to ‘think out of the box’, as communication and problem-solving skills are essential in the culinary arts industry.

The culinary arts programme begins with an orientation level course where you are introduced to topics such as basic culinary, kitchen hygiene, nutrition, baking, pastry, kitchen layout and design. After mastering the basics, the programme will then focus on advanced-level food preparation which includes, cooking and plating whole dishes and pastries to perfection.

Year 1 Subjects for the Diploma in Culinary Arts programme at Berjaya University College of Hospitality

• Basic Food and Beverage Services
• Pastry and Baking
• Food Commodities
• Basic Culinary
• Cuisine and Restaurant Operations
• Advanced Pastry and Baking
• Kitchen and Hygiene Management
• Butchery
• Advanced Cuisine and Restaurant Operations
• Catering Services
• Nutrition and Sensory Analysis
• Food and Beverage Cost Control
• English for Academic Purpose
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2 Subjects for the Diploma in Culinary Arts programme at Berjaya University College of Hospitality

• Garde Manger
• Malaysian Cuisine
• Menu Planning and Development
• Introduction to Business
• Kitchen Layout and Design
• Asean Cuisine
• Entrepreneurship Development
• Business Ethics and Corporate Citizenship
• Internship

Elective Subject

• Pastry Artistry or Vegetables and Fruit Carving

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

State-of-the-Art Facilities at BERJAYA University College of Hospitality

BERJAYA UCH’s cosmopolitan city campus is situated within the golden triangle in Berjaya Times Square.

Students will benefit from the integrated learning experience gained from the hospitality, tourism and service-related businesses within and surrounding the city campus. The city campus, totaling approximately 100,000 square feet, is located on the 11th (West Wing) consisting mainly the administrative offices and learning areas; and 14th (East Wing) comprises the culinary and restaurant facilities for the School of Culinary Arts.

BERJAYA UCH had you in mind when they designed their campus. From the culinary studios, to the boardroom, to the custom-built housekeeping suites, BERJAYA UCH’s facilities are customised to help teach students by immersing themselves into a realistically simulated environment.

BERJAYA UCH encompasses the hardware of complete infrastructure with state-of-the-art facilities which

include high-tech lecture theatres, classrooms and seminar rooms, conference room, learning and resource centre, housekeeping suite, travel bureau, dedicated computer laboratories with the latest software, fully equipped preparation, production and pastry kitchens, bakery, culinary studio, culinary theatre, show kitchen, fine dining restaurant, café, culinary museum, coffee and tea academy, oenology laboratory and chocolate and sugar artistry laboratory among others.

The usual comment when guests step into our city campus is, “Wow! Is this a University campus or a five-star hotel?” We would like to say, BOTH! Your classrooms, learning resource centre, kitchens, laboratories and everything else has been specifically designed to immerse you in the Hospitality, Tourism and Services industry. Hence, the swanky look and feel for the campus environment.

BERJAYA University College of Hospitality Awards and Recognitions

BERJAYA UCH is recognised through numerous awards and accolades that include:

• Hospitality Asia Platinum Awards (HAPA) 2011 for ‘Hospitality Education Excellence’
• BrandLaureate-SMEs Chapter Awards 2010 for the ‘Best Brands in Education-Tourism, Hospitality, Culinary & Retail Education’
• World Association of Chefs Societies (WACS) Recognition of Quality Culinary Education 2011
• Doctorjob’s Students’ Choice Awards by GTI Media
• Hospitality Asia Platinum Awards (HAPA) 2011 for ‘Hospitality Education Excellence’
• Hospitality Asia Platinum Awards (HAPA) 2013-2015 for HAPA Hospitality Education Institution Culinary Excellence
• The Chief Operating Officer of BERJAYA UCH, Madam Mae Ho was awarded ‘Most Promising Entrepreneurship Award Winner’ in APEA 2011.

BERJAYA University College of Hospitality Recognition & Achievements from 2009 – Present

At BERJAYA UCH, you will discover that the drive to ‘win’ is often rewarded quickly. Even before they graduate, many of your peers would have become award-winning talents through the many competitions we participate in and win!

2009

• Culinaire Malaysia 2009: 1 Silver and 2 Bronze medals

2010

• Norwegian Salmon Challenge 2010: 1st, 2nd and 3rd place
• 1 World Culture International Student’s Cultural Festival 2010: 2nd place in Culture Dance competition
• MONIN Cup 2010: Champion for Mocktail category; 1st Runner-up for Cocktail category

2011

• GAS PETRONAS Battle of the Chefs 2011: 1 Bronze medal
• Le Tour De Fruit 2011: 1 Gold, 1 Silver and 1 Bronze medals
• HOFEX- Hong Kong International Culinary Competition 2011: 3 Silver and 3 Bronze medals
• Battle of the Chefs 2011 Penang: 1 Gold and 1 Silver medals, 1 Diploma
• Meat and Livestock Australia (MLA) Young Chef Pencil Box Culinary Challenge 2011: 2nd Runner Up
• MONIN Cup 2011: Champion, 1st and 2nd Runner-up for Cocktail category; 2nd Runner-up
• Culinaire Malaysia 2011: Most Outstanding Apprentice Award, 8 Silver and 9 Bronze medals, 2 Diplomas
• FHC International Culinary Arts Competition, Shanghai 2011: 1 Bronze medal
• Spritzer Sparkling Sparkler Mocktail Competition 2011: 1 Gold and 1 Silver medals

2012

• “NEW ZEALAND WEEK- FOOD FOR THOUGHT” Culinary Competition: Champion
• Penang Chefs Challenge 2012: 5 Gold, 4 Silver and 1 Bronze medals
• MAH Penang Chapter Hospitality Challenge 2012: 1 Bronze medal
• Korea International Food Fair 2012: 5 Bronze medals
• MONIN Cup 2012: 1st Runner-up for both Cocktail and Mocktail categories

2013

• Asian Culinary Challenge of IKIP 2013: 1 Gold, 3 Silver and 1 Bronze medals, 1 Diploma
• HOFEX Hong Kong International Culinary Classic 2013: 3 Silver medals
• Battle of the Chefs 2013 Penang: 2 Silver and 4 Bronze medals, 1 Diploma,
• Battle of the Baristas 2013: 3rd Runner-up
• MONIN Cup 2013: Champion for Mocktail and Flairing categories, 2nd Runner-up for Cocktail category
• Culinaire Malaysia 2013: Most Outstanding Apprentice Award, Most Outstanding Team in Catering Services Award, Best of the Best for Table Setting, 3 Gold and 4 Silver medals
• Young Chef Challenge (by the Embassy of Sweden Kuala Lumpur): 2nd Runner Up
• Ultimate MONIN Creative Coffee Cup 2013: Champion

2014

• Nestle Professional Culinary Arts Award: 1st Runner-up
• 8th Salon Culinary 2014 Bali: 1 Silver medal
• Battle of Baristas Championship (BOBC) 2014: Champion, 2nd and 3rd Runner-up
• MONIN Cup 2014: Champion and 2nd Runner-up for Cocktail category, Champion for Mocktail Category
• International 2014 MICE Destination Marketing Contest: 2nd Runner-up for Engaging Visitor Category
• MONIN Cup Asia Pacific 2014: Representative of Malaysia
• Battle of the Chefs 2014: 10 Silver and 3 Bronze medals

YTL International College of Hotel Management (YTL-ICHM) Diploma in Culinary Arts

YTL-ICHM Diploma in Culinary Arts is the program of study for you. We provides supportive atmosphere that represent the real-

culinary world.

You’ll work in industry-equipped kitchens and tools and learn alongside the industrial experts of the culinary who share their real-world experience; guiding you to develop your skills and creativity.

Learning first hand from industry experts and being located within a fully operating hotel, our campus is turned into a “live classroom”. Industry placements, an integral part to our syllabus, are courtesy of their affiliated YTL Hotels & Properties.

Jobs are also assured upon graduation at the affiliated YTL Hotels & Properties.

List of YTL Properties

Australia

• Sydney Harbour Marriott Hotel
• Melbourne Marriott Hotel
• Brisbane Marriott Hotel

  

Japan

• Niseko Village, Hokkaido
• Hilton Niseko Village
• The Green Leaf Niseko Village
• Kasara Niseko Village Townhouse

Malaysia

• The Ritz-Carlton Kuala Lumpur
• The Residences at the Ritz Carlton Kuala Lumpur
• JW Marriott Kuala Lumpur
• Pangkor Laut Resort
• Muse Pangkor Laut Estates
• Tanjong Jara Resort
• Cameron Highlands Resort
• Gaya Island Resort
• The Majestic Hotel Kuala Lumpur
• The Majestic Malacca
• Vistana Hotel Kuala Lumpur
• Vistana Hotel Kuantan
• Vistana Hotel Penang
• STARHILL GALLERY

• 

  FEAST VILLAGE

• LOT 10 Mall

Other Asia Countries

• Swatch Art Peace Hotel, Shanghai, China
• Spa Village Resort Tembok Bali, Indonesia
• The Surin, Phuket, Thailand

Europe

• Muse Saint-Tropez, France
• Muse Bray Cottages, United Kingdom
• Muse Casa Marbella, Spain
• The Gainsborough Bath Spa Hotel

Diploma in Culinary Arts Subjects at YTL International College of Hotel Management (YTL-ICHM)

•	Asian Cuisine	•	Industrial Placement 1
•	Basic Garde Manger	•	Industrial Placement 2
•	Basic Pastry & Bakery	•	Introduction to Hospitality & Tourism Industry
•	Basic Western & Larder	•	Kitchen Management
•	Customer Relationship Management	•	Malaysian Cuisine 1
•	Entrepreneurship Development	•	Malaysian Cuisine 2
•	Food & Beverage Cost Control	•	Menu Planning & Development
•	Food & Beverage Operations	•	Meat Identification & Fabrication
•	Food Safety & Sanitation	•	Western Cuisine
•	Food Studies

Diploma in Culinary Arts (Korean Cuisine) at UCSI University

UCSI University’ Diploma in Culinary Arts is a practical course underpinned by a strong theoretical base. Apart from providing a pathway towards higher education, the culinary arts course at UCSI University does not only provide students with hands-on training – in culinary arts and the food service sector – but also focuses on equipping students with the fundamental skills for supervisory and management level positions in both local and global food service and culinary arts industries.

Assessments

Coursework percentage and written examination percentage. This programme provides students with relevant, interesting, stimulating and practical experience via a variety of teaching and practical techniques. Different dynamic learning processes are employed in the delivery of this programme, such as lectures, tutorials, team-based project, real life system development, presentations and independent projects supervised by supervisors from university lecturers or industry experts. The work-based learning is very much practical oriented.

Year 1 Subjects for the Diploma in Culinary Arts (Korean Cuisine) at UCSI University

• Culinary Essentials
• Sanitation, Safety & Hygiene
• Hospitality and Tourism Communication
• Introduction to Tourism and Hospitality Industry
• Food & Beverage Services
• Extra–curricular Learning Experience 1 (MPU-U4)
• Pastry and Bakery
• Nutrition in Food Service Industry
• Food and Beverage Management
• Introduction to Accounting
• Introduction to Foreign Languages in Hospitality
• Basic Korean Cuisine
• Industry Placement I

Year 2 Subjects for the Diploma in Culinary Arts (Korean Cuisine) at UCSI University

• Study Skills and Employability (MPU-U2)
• Introduction to Management
• Fundamentals of Marketing
• Malaysian Cuisine
• Food and Beverage Cost Control
• Catering Management
• Extra-curricular Learning Experience II (MPU-U4)
• Industry Placement 2
• Introduction to Human Resource Management
• Hospitality and Tourism Law
• Entrepreneurship
• Malaysian Ecotourism (MPU-U3)
• Garde Manger and Culinary Artistry/ Intermediate Korean Cuisine
• International Cuisine/ Advance Korean Cuisine

Faculty of Hospitality and Tourism Management (FHTM) at UCSI University

The Faculty of Hospitality and Tourism Management (FHTM) at UCSI University is one the most

forward-thinking school of thoughts in Asia-Pacific and Malaysia for International Hospitality and Tourism Education and Excellence at UCSI University dedicated towards the peak of quality for expertise and skilled human capacity development for one of the fastest growing industry in the world through work based learning integrating adventure and fun within the specialized areas of hospitality, tourism, leisure, travel, culinary arts, recreation and events.

UCSI University’s variety of programmes offer teamwork, leadership and service etiquettes through experiential learning, collaborative learning, discovery learning approaches to develop talent with right attitude for analytical and decision-making skills to get ready for co-operative structured internship programmes with the top global industry players and concur future senior management and executive positions.